This is a really good recipe that can be made mostly from food storage. It's great when you haven't been to the store for a while : ) It's not like my very favorite but it is a go to often in our house and it's pretty good!
1 C chopped green pepper (easily omitted if the one you have in the fridge is rotten like mine was last night, ew).
1/2 C chopped onion
2 cloves minced garlic
1T cooking oil
1 can kidney beans
1 can pinto beans
1 can or 6 oz veggie juice (V8)
1 can diced green chiles
1 t chile powder
1/2 t cumin
1 pkg corn muffin mix
1/2 C cheddar cheese
1/4 cup cilantro or parsley
Grease a square baking dish and set aside. In skillet cook sweet pepper, onion and garlic in hot oil until tender. Stir in beans, veggie juice, chile peppers, chili powder and cumin and heat through. Spoon mixture into prepared dish.
Prepare corn muffin mix according to package directions, add cheese and cilantro, stirring until just combined. Bake uncovered in a 400 dg oven for 25 minutes. Serve with sour cream and salsa.
1 comment:
Maybe this is a dumb question, but you put the cornbread mixture on top of the bean mixture, right?
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